Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Salt and pepper
12 ounces bow-tie pasta (farfalle)
3 tablespoons unsalted butter
1 leek, white and light green parts, chopped
2 cups frozen peas
1 cup half-and-half
4 ounces deli ham, chopped
1/2 cup grated Parmesan
How to Make It
Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs.
Melt butter in a large skillet over medium heat. Add leek and cook, stirring often, until softened, about 3 minutes. Add peas and half-and-half and bring to a boil over high heat. Reduce heat to low and simmer until thickened, about 5 minutes. Stir in ham. Season with salt and pepper.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet along with cheese and toss to coat, adding cooking water as necessary to moisten. Serve immediately with extra Parmesan on the side.
Other than using gluten free pasta, I made this recipe exactly as printed. It was only okay and seemed to be lacking in flavor.
Everyone reached for more cheese at the table. That helped slightly. I wound up putting a little dollop of sour cream on top with a tad bit of garlic powder. That helped tremendously.
Overall, it needs something to make it more savory - garlic, little bit of sour cream, touch of ranch seasoning, more cheese - something.
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